Boterkoek (Dutch Butter Cake) recipe
All Recipes World Cuisine Recipes European Dutch
Ingredients
- 1 cup butter, softened 1 ½ cups white sugar 2 eggs, beaten 1 tablespoon almond extract 2 ½ cups all-purpose flour 2 teaspoons baking powder 16 almond halves
Nutrition Info
- 263.9 caloriescarbohydrate: 34.1 gcholesterol: 53.8 mgfat: 12.9 gfiber: 0.7 gprotein: 3.2 gsaturatedFat: 7.6 gservingSize: -sodium: 151.8 mgsugar: 18.9 gtransFat: : -unsaturatedFat: : -
Directions Boterkoek (Dutch Butter Cake)
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder, stir into the batter by hand using a sturdy spoon. The dough will be stiff.
Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.